Curry Recepies
Discussion
Heres mine.....its a cracker.
Chicken Masala
Ingredients:
1 large onion
1lb Chicken breast
- 2 tbl spoon tandoori masala
- 11/2 tsp tumeric
- 1 tsp chilli powder (optional)
- 1 tbl spoon corriander powder
- 1 tsp cummin powder
- 1 tsp salt
2 colves garlic
2 tbl Fenugreek dried leaves
2 large fresh tomatoes
1 small tin plum tomatoes
1 cup of water
1 bunch fresh corriander
METHOD:
Use a medium size sauce pan. Add 2 to 3 table spoons of veg oil. Dice onions and fry until start to brown.
Put in cubed chicken and fry until any water has almost evaporated and chicken is cooked through.
Add ginger, garlic and chillies and all other spices marked • (note the dish is hot without the addition of fresh chillies and chilli powder, so maybe add to taste later on). Stir well and cook on a low heat for 5 mins stirring occassionally.
Add chopped tomatoes from tin (only 1 plum and a little juice), add chopped fresh tomatoes, stir well and add rest on ingredients. Stir well and cook on a low heat for 10 mins stirring occassionaly.
Add some water at any stage the sauce starts to stick, and add water at this stage to get required consistency.
Add chilli powder and or fresh chillies to taste ( I add a little bit of chilli powder only).
When cooked, remove from heat, add a lid and allow to stand for a min or two.
Sprinkle with fresh chopped corriander when serving with naan and boiled rice.
Edited by BatleyBoy on Monday 21st December 20:45
karona said:
Fart too much like hard work, try these
curry kits
They look quite good. Have you tried any?curry kits
I gave up using the packets and sauce type mixes adter discovering just how easy it is to make a decent curry.
Ths is the basic curry sauce I use when I can't be bothered to cook anything fancier
• 2 medium/large Onions
• 4 cloves of Garlic
• 1 inch piece of fresh Ginger
• 1 tsp of Cumin seeds
• 1 level tsp Garam Masala
• 1 level tsp Turmeric
• ¼ tsp Black Pepper
• ¼ tsp Ground Ginger
• ¼ tsp Ground Garlic
• 1 level tsp Ground Coriander
• 1 level tsp Salt
• Chilli powder to taste
• 1-2 tbsp lemon juice
• 1 tin Tomatoes
• Oil, Ghee or Butter
Remove skin from Ginger and chop in to small pieces.
Skin and chop Onions finely.
Fry Onions, Ginger and Garlic in oil until dark brown – watch they don’t burn
Add Cumin seeds and fry for a few seconds until they pop.
Add Turmeric and fry for a few seconds until it gives off an aromatic odour, add a little water or juice from tomatoes if it gets too dry.
Add Garam Masala, Black Pepper, Ground Ginger, Ground Garlic, Coriander, Salt and Chilli powder to taste, stirring constantly to prevent sticking.
Add Tomatoes, mix well.
Cook on a low heat for about 30 minutes until paste is dark brown in colour
Add raw meat, and/or vegetables such as Cauliflower and cook in sauce.
Ths is the basic curry sauce I use when I can't be bothered to cook anything fancier
• 2 medium/large Onions
• 4 cloves of Garlic
• 1 inch piece of fresh Ginger
• 1 tsp of Cumin seeds
• 1 level tsp Garam Masala
• 1 level tsp Turmeric
• ¼ tsp Black Pepper
• ¼ tsp Ground Ginger
• ¼ tsp Ground Garlic
• 1 level tsp Ground Coriander
• 1 level tsp Salt
• Chilli powder to taste
• 1-2 tbsp lemon juice
• 1 tin Tomatoes
• Oil, Ghee or Butter
Remove skin from Ginger and chop in to small pieces.
Skin and chop Onions finely.
Fry Onions, Ginger and Garlic in oil until dark brown – watch they don’t burn
Add Cumin seeds and fry for a few seconds until they pop.
Add Turmeric and fry for a few seconds until it gives off an aromatic odour, add a little water or juice from tomatoes if it gets too dry.
Add Garam Masala, Black Pepper, Ground Ginger, Ground Garlic, Coriander, Salt and Chilli powder to taste, stirring constantly to prevent sticking.
Add Tomatoes, mix well.
Cook on a low heat for about 30 minutes until paste is dark brown in colour
Add raw meat, and/or vegetables such as Cauliflower and cook in sauce.
FrankHovis said:
karona said:
Fart too much like hard work, try these
curry kits
They look quite good. Have you tried any?curry kits
BB have you tried the Masalas from the Asian supermarkets? We've just had a Mullaco open up here in Thornhill Lees and it's wonderfull. The range of spices and fresh veg/herbs for curries. Bunches of Parsley/Corriander or Fenugrek for a quid etc.
Give me a shout if you fancy a trip across.
I use the ready made masalas by Shan http://www.trs.co.uk/products/categories/NLUHPV568... and have never had a problem with them.
Also get the uncooked Popadums in packs of 10, 3 packs for £1. Half a minute in the microwave and they're done.
Give me a shout if you fancy a trip across.
I use the ready made masalas by Shan http://www.trs.co.uk/products/categories/NLUHPV568... and have never had a problem with them.
Also get the uncooked Popadums in packs of 10, 3 packs for £1. Half a minute in the microwave and they're done.
WestYorkie said:
BB have you tried the Masalas from the Asian supermarkets? We've just had a Mullaco open up here in Thornhill Lees and it's wonderfull. The range of spices and fresh veg/herbs for curries. Bunches of Parsley/Corriander or Fenugrek for a quid etc.
Give me a shout if you fancy a trip across.
I use the ready made masalas by Shan http://www.trs.co.uk/products/categories/NLUHPV568... and have never had a problem with them.
Also get the uncooked Popadums in packs of 10, 3 packs for £1. Half a minute in the microwave and they're done.
Hello Mate. Yes I have tried it, and also the new one in Dewsbury.Give me a shout if you fancy a trip across.
I use the ready made masalas by Shan http://www.trs.co.uk/products/categories/NLUHPV568... and have never had a problem with them.
Also get the uncooked Popadums in packs of 10, 3 packs for £1. Half a minute in the microwave and they're done.
Try that receipe I posted up above if you get the chance. Dead easy to do and its top notch, but just go easy with the chillies as its hot even without them!
Cheers. BB.
I made Chicken with a roasted coconut sauce last night. It was very good.
RizzoTheRat said:
I gave up using the packets and sauce type mixes adter discovering just how easy it is to make a decent curry.
Ths is the basic curry sauce I use when I can't be bothered to cook anything fancier
• 2 medium/large Onions
• 4 cloves of Garlic
• 1 inch piece of fresh Ginger
• 1 tsp of Cumin seeds
• 1 level tsp Garam Masala
• 1 level tsp Turmeric
• ¼ tsp Black Pepper
• ¼ tsp Ground Ginger
• ¼ tsp Ground Garlic
• 1 level tsp Ground Coriander
• 1 level tsp Salt
• Chilli powder to taste
• 1-2 tbsp lemon juice
• 1 tin Tomatoes
• Oil, Ghee or Butter
Remove skin from Ginger and chop in to small pieces.
Skin and chop Onions finely.
Fry Onions, Ginger and Garlic in oil until dark brown – watch they don’t burn
Add Cumin seeds and fry for a few seconds until they pop.
Add Turmeric and fry for a few seconds until it gives off an aromatic odour, add a little water or juice from tomatoes if it gets too dry.
Add Garam Masala, Black Pepper, Ground Ginger, Ground Garlic, Coriander, Salt and Chilli powder to taste, stirring constantly to prevent sticking.
Add Tomatoes, mix well.
Cook on a low heat for about 30 minutes until paste is dark brown in colour
Add raw meat, and/or vegetables such as Cauliflower and cook in sauce.
Tried this one tonight. Very good. Nice blend of spices, and good flavour. Prefered my dish above though!Ths is the basic curry sauce I use when I can't be bothered to cook anything fancier
• 2 medium/large Onions
• 4 cloves of Garlic
• 1 inch piece of fresh Ginger
• 1 tsp of Cumin seeds
• 1 level tsp Garam Masala
• 1 level tsp Turmeric
• ¼ tsp Black Pepper
• ¼ tsp Ground Ginger
• ¼ tsp Ground Garlic
• 1 level tsp Ground Coriander
• 1 level tsp Salt
• Chilli powder to taste
• 1-2 tbsp lemon juice
• 1 tin Tomatoes
• Oil, Ghee or Butter
Remove skin from Ginger and chop in to small pieces.
Skin and chop Onions finely.
Fry Onions, Ginger and Garlic in oil until dark brown – watch they don’t burn
Add Cumin seeds and fry for a few seconds until they pop.
Add Turmeric and fry for a few seconds until it gives off an aromatic odour, add a little water or juice from tomatoes if it gets too dry.
Add Garam Masala, Black Pepper, Ground Ginger, Ground Garlic, Coriander, Salt and Chilli powder to taste, stirring constantly to prevent sticking.
Add Tomatoes, mix well.
Cook on a low heat for about 30 minutes until paste is dark brown in colour
Add raw meat, and/or vegetables such as Cauliflower and cook in sauce.
I've posted this recipe for Bombay Potatoes before - it's a winner with curry, on it's own, as a sandwich filler, or with ham / sausages:
Bombay Potatoes
For 4 to 6 people depending on appetites.
Ingredients
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method
1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.
Bombay Potatoes
For 4 to 6 people depending on appetites.
Ingredients
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method
1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.
BatleyBoy said:
Tried this one tonight. Very good. Nice blend of spices, and good flavour. Prefered my dish above though!
Been meaning to give yours a try but not had a chance yet. One usefull thing about the one I posted is you cam make a big batch, and freeze the sauce at the point just before you add the meat.Got this one from a curry course at the local college, works very well.
CHICKEN TIKK4 MASALA — Serves 4
CHICKEN TIKKA
• 3-4 large chicken fillets (about 1 lb in weight)
• ½ large pot natural yoghurt
• ½ teaspoon turmeric
• 1 inch piece fresh ginger
• 4 garlic cloves
• ½ small onion
• 1 level Teaspoon chilli powder
• 1 level teaspoon salt
CHICKEN TIKKA MASSALA
• Chicken Tikka prepared and marinated overnight
• 1 lb onions
• 1 tin tomatoes
• 4 ozs butter, oil, ghee etc
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• ½level Teaspoon chilli powder
• 1 level teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ginger powder
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• 6 tablespoons single cream (approx)
• Fresh coriander
• Salt and pepper to taste
CHICKEN TIKKA – Method
1. Cut each chicken fillet into 4-6 equal sized chunks. Dry well.
2. Peel and chop finely onion, ginger and garlic.
3. Place onion, ginger, garlic, yoghurt, turmeric, chilli and salt in a non-metal bowl and mix well.
4. Add the chicken pieces to the bowl and mix again, making sure all the pieces are well coated with the yoghurt.
5. Cover and refrigerate for at least 4-6 hours but preferably for 24 hours.
CHICKEN TIKKA MASALA – METHOD
1. After marinating tikka take out of mixture and cook in a hot oven or grill until chicken is cooked.
2. Peel and chop onions — heat butter etc in pan and add onions. Cook until dark brown, do not burn.
3. Add turmeric - cook well, stirring - add two tablespoons of water - stir well.
4. Add garam masala, chilli powder, garlic powder, ginger powder, ground coriander, ground cumin and salt. Stir well until water evaporates (approx 1-2 minutes).
5. Add tomatoes and mix down well to make a fairly smooth paste. Cook for about 5 minutes stirring frequently. Add about 1/2 to 3/4 pint of water (make sauce as thick as you require). Stir well and cook for a further 3-4 minutes.
6. Cut each piece of chicken tikka into two pieces. Stir then add the cream into sauce and simmer for a further 2-3 minutes.
7. A pinch of red food colour can be added to sauce if you require a redder colour. Serve sprinkled with fresh coriander.
However the best one from the course has to be this
RAAN- SPICY ROAST LEG OF LAMB
Ingredients
• 2 – 3½ lbs leg of lamb
• ¼ pint (5 fluid ozs) natural yoghurt
• 4-5 ozs butter
• 4 bay leaves
• 2 level teaspoons aniseed (star anise or fennel)
Stuffing
• 1 level tablespoon poppy seeds
• 2 level tablespoons grated coconut
• 2 medium onions
• 2 inch piece of fresh ginger
• 1 oz skinned almonds
• 3 inch stick cassia -
• 6 green cardammons
• 3 black cardammons
• 4 cloves
• ½ level teaspoon ground nutmeg
• 1½ level teaspoon chili powder
• 1½ level teaspoon salt.
RAAN - METHOD
1. Soak poppy seeds and coconut in a little warm water.
2. Peel and chop onions and ginger.
3. Remove all traces of fat and white membrane from meat.
4. Stab the meat all over with a sharp knife so that the fibres are completely broken up. It should be virtually falling off the bone. (“Hack it to bits”)
5. Place in a deep baking dish or roasting tin.
6. Drain poppy seeds and coconut and place with the rest of the stuffing ingredients in a food processor and blend into a smooth paste.
7. Pour the paste over the meat and coat well all over. Push into slits etc.*
8. In a bowl mix yoghurt with melted butter, crushed bay leaves and aniseed.
9. Spread this paste over the leg of lamb.
10. Cover with foil and put dish in pre-heated oven 170C, 325F or Gas Mark 3.
11. Roast for about 2½ - 3 hours basting frequently until tender.
12. Half way through cooking time remove foil and baste.
13. Remove from oven when tender.
14. Transfer to warm serving dish, carve and serve hot
- If required, you can freeze after completing stage 7— cover with cling film etc. Then defrost and carry on from stage 8.
Edited by RizzoTheRat on Tuesday 22 December 15:18
RizzoTheRat said:
BatleyBoy said:
Tried this one tonight. Very good. Nice blend of spices, and good flavour. Prefered my dish above though!
Been meaning to give yours a try but not had a chance yet. One usefull thing about the one I posted is you cam make a big batch, and freeze the sauce at the point just before you add the meat.Got this one from a curry course at the local college, works very well.
CHICKEN TIKK4 MASALA — Serves 4
CHICKEN TIKKA
• 3-4 large chicken fillets (about 1 lb in weight)
• ½ large pot natural yoghurt
• ½ teaspoon turmeric
• 1 inch piece fresh ginger
• 4 garlic cloves
• ½ small onion
• 1 level Teaspoon chilli powder
• 1 level teaspoon salt
CHICKEN TIKKA MASSALA
• Chicken Tikka prepared and marinated overnight
• 1 lb onions
• 1 tin tomatoes
• 4 ozs butter, oil, ghee etc
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• ½level Teaspoon chilli powder
• 1 level teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ginger powder
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• 6 tablespoons single cream (approx)
• Fresh coriander
• Salt and pepper to taste
CHICKEN TIKKA – Method
1. Cut each chicken fillet into 4-6 equal sized chunks. Dry well.
2. Peel and chop finely onion, ginger and garlic.
3. Place onion, ginger, garlic, yoghurt, turmeric, chilli and salt in a non-metal bowl and mix well.
4. Add the chicken pieces to the bowl and mix again, making sure all the pieces are well coated with the yoghurt.
5. Cover and refrigerate for at least 4-6 hours but preferably for 24 hours.
CHICKEN TIKKA MASALA – METHOD
1. After marinating tikka take out of mixture and cook in a hot oven or grill until chicken is cooked.
2. Peel and chop onions — heat butter etc in pan and add onions. Cook until dark brown, do not burn.
3. Add turmeric - cook well, stirring - add two tablespoons of water - stir well.
4. Add garam masala, chilli powder, garlic powder, ginger powder, ground coriander, ground cumin and salt. Stir well until water evaporates (approx 1-2 minutes).
5. Add tomatoes and mix down well to make a fairly smooth paste. Cook for about 5 minutes stirring frequently. Add about 1/2 to 3/4 pint of water (make sauce as thick as you require). Stir well and cook for a further 3-4 minutes.
6. Cut each piece of chicken tikka into two pieces. Stir then add the cream into sauce and simmer for a further 2-3 minutes.
7. A pinch of red food colour can be added to sauce if you require a redder colour. Serve sprinkled with fresh coriander.
Try that one of mine if you get chance, I think you will like it (its supposed to be quite a dry curry by the way).
Cheers. BB.
BatleyBoy said:
RizzoTheRat said:
I gave up using the packets and sauce type mixes adter discovering just how easy it is to make a decent curry.
Ths is the basic curry sauce I use when I can't be bothered to cook anything fancier
• 2 medium/large Onions
• 4 cloves of Garlic
• 1 inch piece of fresh Ginger
• 1 tsp of Cumin seeds
• 1 level tsp Garam Masala
• 1 level tsp Turmeric
• ¼ tsp Black Pepper
• ¼ tsp Ground Ginger
• ¼ tsp Ground Garlic
• 1 level tsp Ground Coriander
• 1 level tsp Salt
• Chilli powder to taste
• 1-2 tbsp lemon juice
• 1 tin Tomatoes
• Oil, Ghee or Butter
Remove skin from Ginger and chop in to small pieces.
Skin and chop Onions finely.
Fry Onions, Ginger and Garlic in oil until dark brown – watch they don’t burn
Add Cumin seeds and fry for a few seconds until they pop.
Add Turmeric and fry for a few seconds until it gives off an aromatic odour, add a little water or juice from tomatoes if it gets too dry.
Add Garam Masala, Black Pepper, Ground Ginger, Ground Garlic, Coriander, Salt and Chilli powder to taste, stirring constantly to prevent sticking.
Add Tomatoes, mix well.
Cook on a low heat for about 30 minutes until paste is dark brown in colour
Add raw meat, and/or vegetables such as Cauliflower and cook in sauce.
Tried this one tonight. Very good. Nice blend of spices, and good flavour. Prefered my dish above though!Ths is the basic curry sauce I use when I can't be bothered to cook anything fancier
• 2 medium/large Onions
• 4 cloves of Garlic
• 1 inch piece of fresh Ginger
• 1 tsp of Cumin seeds
• 1 level tsp Garam Masala
• 1 level tsp Turmeric
• ¼ tsp Black Pepper
• ¼ tsp Ground Ginger
• ¼ tsp Ground Garlic
• 1 level tsp Ground Coriander
• 1 level tsp Salt
• Chilli powder to taste
• 1-2 tbsp lemon juice
• 1 tin Tomatoes
• Oil, Ghee or Butter
Remove skin from Ginger and chop in to small pieces.
Skin and chop Onions finely.
Fry Onions, Ginger and Garlic in oil until dark brown – watch they don’t burn
Add Cumin seeds and fry for a few seconds until they pop.
Add Turmeric and fry for a few seconds until it gives off an aromatic odour, add a little water or juice from tomatoes if it gets too dry.
Add Garam Masala, Black Pepper, Ground Ginger, Ground Garlic, Coriander, Salt and Chilli powder to taste, stirring constantly to prevent sticking.
Add Tomatoes, mix well.
Cook on a low heat for about 30 minutes until paste is dark brown in colour
Add raw meat, and/or vegetables such as Cauliflower and cook in sauce.
Quick bump for this one.....
We're having friends over on Thursday evening, i'm cooking and fancy an Indian night.
I'll eat pretty much anything, and like it pretty spicey.
My GF doesn't particularly like things to spicey but will try things within reason.
One of the other guests is allergic to egg, and anythng that has even seen an egg.
The final guest is 8 montsh pregnant. I do NOT want her waters breaking on my dining room floor.
Naans & poopadoms i'll buy from the supermarket, rice i'm happy with.
Now what curry to go for - preferably chicken - i have anice recipe for a rogan josh - from the jamie oliver cook book, but woudl try others - maybe the one at the top of the page?
And what about side dishes?
So come on - more and more indian recipes please!!!
Cheers
Dan
We're having friends over on Thursday evening, i'm cooking and fancy an Indian night.
I'll eat pretty much anything, and like it pretty spicey.
My GF doesn't particularly like things to spicey but will try things within reason.
One of the other guests is allergic to egg, and anythng that has even seen an egg.
The final guest is 8 montsh pregnant. I do NOT want her waters breaking on my dining room floor.
Naans & poopadoms i'll buy from the supermarket, rice i'm happy with.
Now what curry to go for - preferably chicken - i have anice recipe for a rogan josh - from the jamie oliver cook book, but woudl try others - maybe the one at the top of the page?
And what about side dishes?
So come on - more and more indian recipes please!!!
Cheers
Dan
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